Equipment
Ingredients
dipping sauce
- 30 ml soy sauce
- 10 ml rice vinegar
- 15 ml mirin
batter and pancake
- 30 ml soy sauce
- 20 ml rice vinegar
- 44 g miso paste
- 3 g garlic, grated
- 2 g ginger, grated
- 1 egg yolk
- 240 ml water
- 200 g rice flour
- 150 g all-purpose flour
- 4 g baking powder
- 450 g squid, cleaned and cut into 1.3cm (1/2-inch) rings
- 2 scallion, trimmed and cut into 2.5cm (1-inch) pieces
for frying
- 60 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 615 kcal
- Protein
- 28 g
- Carbohydrates
- 80 g
- Fat
- 20 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1305 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 311 mg
- Potassium
- 575 mg
- Calcium
- 116 mg
- Iron
- 3.5 mg
- Magnesium
- 82 mg
- Phosphorus
- 471 mg
- Zinc
- 3.0 mg
- Vitamin A
- 33 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 4.9 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.42 mg
- Riboflavin
- 0.74 mg
- Niacin
- 6.4 mg
- Folate
- 92 mcg
- Water
- 184 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Whisk 30ml soy sauce, 10ml rice vinegar, and 15ml mirin in a small bowl to create the dipping sauce. Set aside.
Combine 30ml soy sauce, 20ml rice vinegar, 44g miso paste, 3g grated garlic, 2g grated ginger, 1 egg yolk, and 240ml water in a separate bowl. Mix until smooth.
Add 6mm (1/4-inch) of vegetable oil to a 10-inch skillet and heat over medium-high until it reaches 163°C (325°F).
Stir rice flour, all-purpose flour, and baking powder in a large bowl. Add the squid rings and scallion pieces, tossing to coat them in the flour mixture.
Pour the prepared liquid mixture into the large bowl with the flour and seafood. Stir until the ingredients are just combined.
Spoon half of the batter into the hot skillet. Fry for 3 to 4 minutes per side until the exterior is golden and the squid is cooked through.
Place the cooked pancake on a paper-towel-lined baking sheet to drain. Repeat the frying process with the remaining half of the batter.
Slice the pancakes into quarters and serve immediately with the dipping sauce.
Chef's Notes
- For the crispiest pancake, ensure your oil is at the correct temperature (325°F / 163°C) before adding the batter. Too cool, and the pancake will be greasy; too hot, and it will burn before cooking through.
- Don't overmix the batter after combining the wet and dry ingredients. Overmixing develops gluten, which can result in a tough, chewy pancake instead of a tender, crisp one.
- The miso paste adds a fantastic umami depth. Make sure it's fully dissolved into the liquid mixture for even flavor distribution.
- Pat the fried pancakes dry on paper towels immediately after removing them from the oil to absorb excess grease and maintain crispness.
- For a spicier dipping sauce, consider adding a pinch of gochugaru (Korean chili flakes) or a few drops of chili oil.
Storage
Refrigerator: 2 days — Store in an airtight container; texture will soften.
Reheating: Reheat in a dry skillet over medium heat until crisp.
Troubleshooting
Pancake is soggy or oily
Cause: Oil temperature was too low
Fix: Increase heat slightly for the second side, but texture may remain oily
Prevention: Ensure oil reaches 163°C (325°F) before adding batter
Cultural Context
Pajeon, or Korean savory pancakes, are a popular dish with regional variations across Korea. While often made with kimchi or seafood, this recipe highlights the inclusion of squid, a common ingredient in coastal Korean cuisine. Pajeon is typically enjoyed as an appetizer or a hearty snack, often accompanied by a simple dipping sauce.
